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目的:比较牛皮消饮片生品及米炒炮制品的HPLC指纹特征,为二者提供鉴定依据;对炮制前后所含成分A(对甲基苯酚)和成分B[17-O-acetyl-kidjoranin-3-O-β-D-digitoxopyrayl-(1→4)-β-D-digitoxopyrayl-(1→4)-α-L-cymaropyranosyl-(1→4)-β-D-diginopyranosy(1→4)-α-L-cymaropyranoside]进行含量测定研究,探讨炮制意义。方法:反相高效液相色谱法及中药指纹图谱研究方法。色谱条件:COSMOSIL 5C18-MS-Ⅱ色谱柱(4.6mm×250mm,5μm),乙腈-水溶液梯度洗脱,流速0.3-1.0mL/min,柱温25℃,检测波长210nm。结果:炮制前后指纹图谱差异明显;炮制后具有刺激性的成分A的含量显著降低。结论:建立的指纹图谱及含量测定方法为炮制前后饮片鉴别与质量控制提供了重要依据,并初步说明炮制对降低毒副作用有一定意义。
OBJECTIVE: To compare the HPLC fingerprints of cowhide digestion products and rice fried products, and to provide the basis for the identification of the two products. The effects of ingredient A (p-methylphenol) and ingredient B [17-O-acetyl-kidjoranin- 3-O-β-D-digitoxopyrayl- (1 → 4) -β-D-digitoxopyrayl- (1 → 4) -α-L-cymaropyranosyl- -α-L-cymaropyranoside] for determination of content, to discuss the significance of processing. Methods: Reversed-phase high performance liquid chromatography and fingerprinting method of Chinese medicine. Chromatographic conditions: COSMOSIL 5C18-MS-Ⅱ column (4.6mm × 250mm, 5μm), acetonitrile-water gradient elution, flow rate 0.3-1.0mL / min, column temperature 25 ℃, detection wavelength 210nm. Results: There were obvious differences in fingerprints before and after processing. The content of irritating ingredient A was significantly reduced after processing. Conclusion: The established fingerprinting and determination methods provide an important basis for the identification and quality control of the slices before and after the processing. It also shows that the processing has some significance to reduce the toxic and side effects.